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. 2018 Mar 13;31(8):1336–1344. doi: 10.5713/ajas.17.0677

Figure 3.

Figure 3

Effects of high pressure processing and vacuum aging on the concentration of inosinic acid (A), inosine (B) and hypoxanthine (C) in grass-fed beef strip loin. These data are presented as mean±standard error. Different letters (a, b) on the bar chart show that means within same aging group but different level of pressure are significantly different (p<0.05).